Frittatas are one of my favorite go-to brunch recipes because you do everything ahead of time and serve it up hot, cold, or room temperature (room temperature is actually my favorite).

You can make frittatas 101 different ways, so I encourage you to use this recipe as a base and then sub in whatever veggies look the most delicious and your favorite kind of cheese.

But for those of you who just want to go, ‘tried and true’, make this recipe exactly as it is written and I promise you will have a light, flavorful, frittata that is sure to please everyone at the table.

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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I would like to share with you a more satisfying technique for preparing asparagus. If you only cut off a certain amount straight across all spears, you will end up with a lot of woody textured asparagus. The best way, if you can stand the waste (that goes into my compost, is to find the place on the spear where the woodiness ends and the tender begins. This is easily and quickly done without using a knife. See: https://www.youtube.com/watch?v=HxFy93wn25E

However, if you want to save more of each spear you can use a vegetable peeler to remove the outer layer of the bottom inches of the asparagus.

It is quite uncomfortable when eating asparagus that has a woody, fibrous element. Asparagus wants to be tender throughout.

I hope this information brings delight. Thank you, once again, Dani for all your sweet videos, ideas and instruction. You are amazing! I can’t seem to find time to make my own blog and I don’t have 2 young ones at home!

First of all, let me tell you that I love your recipes!!! They’re great and meet exactly my taste and style!!

There is only one thing that leaves me with a big question mark: What do you mean with “Swiss Cheese”? I was born in Switzerland, am Swiss and have been living here ever since. And I do love Cheese of course. But even I will never be capable of estimating how many sorts of different cheeses this tiny little country is offering. Switzerland is world famous for its cheese (exporting over one ton to the world every year) and there is not just one “Swiss Cheese”. Therefore I am really curious what you are actually meaning when you use “Swiss cheese” in a recipe 😉